Stroll right on past the mexican restaurant. Our homemade chicken, black bean, and cheese enchiladas can be prepped ahead and frozen for up to three months so you can enjoy the slow-cooked enchilada flavors on even your busiest evenings.
Ingredients for Chicken And Black Bean Enchiladas Recipe
0.15 pound Skinless, boneless chicken breast halves
1 ounce 1 can enchilada sauce
0.40 ounce 1 can diced green chile peppers, undrained
1/20 cup Chopped onion
1/10 tablespoon Dried oregano, crushed
1/2 Cloves garlic, minced
1/20 teaspoon Cayenne pepper
1.50 ounce 1 can black beans, rinsed and drained
1/20 cup Shredded mexican style four cheese blend
1/20 cup Sliced green onions
0.80 inch 10 flour tortillas
1/10 Recipe chile enchilada sauce
1/20 cup Shredded mexican style four cheese blend
As required Salsa
1 ounce 2 can enchilada sauce
0.03 cup Vegetable broth, chicken broth, or water
0.40 ounce 1 can diced green chiles
Nutrition value
147
calories per serving
7 g Fat17 g Protein4 g Carbs3 g FiberOther
Current Totals
Fat
7g
Protein
17g
Carbs
4g
Fiber
3g
MacroNutrients
Carbs
4g
Protein
17g
Fiber
3g
Fats
Fat
7g
Vitamins & Minerals
Calcium
50mg
Iron
2mg
Vitamin A
97mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
6mg
Vitamin B6
< 1mg
Vitamin B9
26mcg
Vitamin B12
0mcg
Vitamin C
26mg
Vitamin E
< 1mg
Copper
< 1mcg
Magnesium
35mg
Manganese
1mg
Phosphorus
144mg
Selenium
14mcg
Zinc
< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment